lemon. He is the Executive Pastry Chef for the New York City eateries
Restaurant Perry Street and Jean George, the 2006 James Beard "Outstanding
Pastry Chef of The Year" award winner, and he is also the author of
"Dessert FourPlay: Sweet Quartets From a Four-Star Pastry Chef". He is a
Meyer lemon fanatic. Meyer lemons have different fragrance, not as acid
and sharp as regular lemons, Meyer Lemons are sweeter and more robust as
Johnny Iuzzini said.
History of Meyer Lemon
The Meyer Lemon is a cross between a lemon and a type of orange, so it's
not actually a real lemon. It retains most of the lemon's characteristics:
acidity, bitterness and so on. But it's more sweetness, thinner skin and
less acidity and less bitterness. It bears a heavy crop and relatively
hard to plant, so it has gained the favor of people.
Where is Meyer Lemon come from? About 100 years ago, an American called
Frank Meyer brought Mayer Lemon to United States from China while working
for the USDA, so the tree was named by him. The tree soon became very
popular in the United States, especially in California. Then 40 years
later, a virus attacked Meyer Lemon Trees so the government banned the
trees. Untile 1970s, a new version of virus-free Meyer Lemon Tree was
developed and it soon spread across America, it become a favorite for the
home grower.
Gastronomy of Meyer Lemon
Meyer Lemon Icebox Cake
Meyer Lemon Icebox Cake is one of my favorite desserts, the picture below
shows my take on this classic. I use lemon wafer cookies at Meyer lemon
curd, lemon cream and Whole Foods, to let the wafers absorb liquid out of
the cream, I put it in the fridge over a whole night. As you can see
below, an icebox cake is actually layered creamed cookies.
Meyer Lemon Limoncello Cupcakes
I love Limoncello, they make the best one in Capri, it tastes weird and
delicious, as you can see the picture, the composition, lighting and
colors are very beautiful.
Lemony Meyer Lemon Curd
Reuse jam jars, take a ribbon on it, and you have yourself the perfect
hostess gift. The whole process takes less than 20 minutes of casting
zesting. It is heavenly by the spoon, but if you have more control of
course, spread between layers of puff pastry cook or to make a lemon tart,
or spread on your toast in the morning. With whipped cream folded in, any
kind of decline can be achieved. I like a strong taste of lemon in my
lemon desserts, which reflects the recipe.
Meyer Lemon Mousse Cups
Pushing the egg yolks through a sieve into a large saucepan. I love the
yellow first strain, so I do not have to do at the end. Then, add the
lemon juice and sugar and whisk together over medium heat until combined.
Switch to a wooden spoon and stir constantly until mixture is thick enough
to coat back of spoon. Remove from heat and pieces of butter and whisk
until melted and smooth. Add lemon zest or your oil of lemon. Transfer
dough to a large bowl, cover with plastic wrap and place in refrigerator
until completely chilled and firm, about an hour. (Note: Since I had a lot
more juice, I decided to make 4x the amount of lemon curd in this recipe
called for so that I can freeze the extra for future use. It is very easy
to increase the dough recipe, just remember that it takes longer to cook.)
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